directions:

This colorful stir-fry combines tofu, crisp vegetables, and crunchy cashews with a piquant sauce. Fresh pineapple would be the ideal way to cool off after this spicy entrie. To make the dish completely vegetarian, use soy sauce instead of fish sauce.

Note: Chili garlic sauce can be found in the International aisle. If you can't find any, substitute 1/2 tsp. each minced garlic and Tabasco sauce. Add more if you want more heat.

1. Add rice to a medium saucepan, rinse, and drain, keeping rice in pan. Add water and bring to a simmer over high heat. Stir well. Cover and reduce heat to medium-low. Cook for exactly 10 minutes, then remove from heat. Do not remove lid. Set aside.

2. While rice is cooking, whisk together brown sugar, lime juice, and fish sauce in a small bowl. Set aside.

3. In a large nonstick skillet or wok, heat 1 Tbsp. of the oil over medium-high heat. When hot, add tofu and cook until it's lightly browned, about 6 to 8 minutes. Transfer tofu to a plate and cover loosely with foil to keep warm.